Slow Cooked Pork Cider Sage Hotpot at Indiana Geraldine blog

Slow Cooked Pork Cider Sage Hotpot. Ingredients:• 1 kg pork shoulder, cut into chunks• 2 onions, sliced• 3 garlic cloves, finely. Can be prepared a day ahead. It's topped with a crispy layer of. Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Pour the cider mixture over the pork in the slow cooker. Add the stock, bay leaves. Add the chopped sage leaves and stir well to combine. It's topped with a crispy layer of. Cover the slow cooker and cook on low heat for 6 hours, or until the pork is tender and easily shreds with a fork. Gradually pour in the apple cider and chicken broth, stirring constantly until the mixture thickens.

Apple Cider Sage Pork Chops Downshiftology
from downshiftology.com

Ingredients:• 1 kg pork shoulder, cut into chunks• 2 onions, sliced• 3 garlic cloves, finely. It's topped with a crispy layer of. Add the stock, bay leaves. Can be prepared a day ahead. It's topped with a crispy layer of. Add the chopped sage leaves and stir well to combine. Cover the slow cooker and cook on low heat for 6 hours, or until the pork is tender and easily shreds with a fork. Gradually pour in the apple cider and chicken broth, stirring constantly until the mixture thickens. Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything.

Apple Cider Sage Pork Chops Downshiftology

Slow Cooked Pork Cider Sage Hotpot Add the chopped sage leaves and stir well to combine. Cover the slow cooker and cook on low heat for 6 hours, or until the pork is tender and easily shreds with a fork. Pour the cider mixture over the pork in the slow cooker. Can be prepared a day ahead. Add the stock, bay leaves. Ingredients:• 1 kg pork shoulder, cut into chunks• 2 onions, sliced• 3 garlic cloves, finely. It's topped with a crispy layer of. Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the chopped sage leaves and stir well to combine. Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. It's topped with a crispy layer of. Gradually pour in the apple cider and chicken broth, stirring constantly until the mixture thickens.

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